I met Pandora while I was an intern at Longwood Gardens. She was a fellow intern and got herself hired. For all I know she is still there. This is Pandora at Wave Hill Gardens. She's also the one who did country themed dinner parties. I borrowed that idea from her. So far I've only done two, Italian and Turkish, but I'm hooked, I want to do more.
She also took me my first Indian restaurant. I couldn't get enough of it, we took 45 minute commutes for the Saturday buffet; hmmm I can't remember the name. It was north of Wilmington, Delaware in Pennsylvania - I'm thinking somewhere near King of Prussia. Indian food is one of the few foods I like as a buffet – everything is good except the soggy naan.
I did some experimenting with curries in Panama. (There is a suprisingly high Mandrin and Indian population in Panama.)
With help from my three muses I have come up with a tasty curry I can make in Iowa. It's not authentic in anyway. I've never tried formal Indian cooking (although I should). These days I have to get my coconut milk from a can. This is not local food at all. I think the closest palm trees are at least three states away, but every once in a while it's a delicious treat. Food for me is fuel for my body completely encased in culture and memories. This dish has a ton of memories and it delicious!
The ingredient photo:
2 carrots, slivered
1 onion, chopped
4 mushrooms, sliced
1 celeriac root, julienned
2 potatoes, cubed
1 package of tempeh, cubed
1/2 tablespoon Muchi curry powder
1 thumb fresh ginger, grated
2 tablespoons garlic, minced
1 teaspoon turmeric
1 14 oz can coconut milk (unsweetened)
1 1/2 cups stock (chicken or veggie)
1 cup fresh cilantro
1/2 cup Mung bean sprouts
Salt to taste
Step 3: Mix in all the sautéed vegetables into the 5 quart pot of coconut sauce and continue heating until the mixture starts to simmer again. This will finish cooking the vegetables and bring everything up to the same temperature.
Step 4: Take the curry off the heat and mix in cilantro serve over basmati rice with a sprinkle of Mung bean sprouts on top.
Makes 4 good sized servings.